Wash and soak rice, dals, methi seeds, poha in water for about 4 hours and grind them with a little water to get dosa batter consistency. Add salt and pepper and ferment overnight.
Temper jeera/mustard seeds with 1 tbsp of oil. When they splutter, add the chopped onions and sauté till transparent. Now, add the grated ginger, pepper powder, peas and carrots and sauté further for about 3-5 mins. Mix with the batter. Leave for 2 mins.
Heat the kadhai or idli tawa and add little oil in each of the compartments. Mix the batter well. Pour the batter. Fry on both sides. I kinda slightly over fry them till they are brown as I like them that way.
Once done, serve with chutney or chilli sauce or chutney pudi of your choice. The paddus can also be made plain, without onion, peas and carrot filings.